Roast pumpkin

Roast pumpkin with whole faro, date molasses and house Stracciatella

Pre heat oven to 180 degrees
Remove pumpkin form bag and place on a tray, cook for 15 minutes
In a medium pot on a gentle heat, warm farro in stock carefully adding butter or oil until you achieve a “risotto” like consistency 
Pour farro onto serving plate and place pumpkin on top, dressing with Stracciatella and date molasses, and finishing with seeds, date pieces and dill
Serves 2.
Pair it with Estate Pinot Noir / Reserve Pinot Noir
$26.00
Customers who bought this item also bought

Beef rib

Beef rib, charred broccolini, pepper sauce 

Pre heat oven (180) 
Place beef rib on tray and place into middle to top of oven and cook covered with foil (loosely) for 25 minutes. Remove foil and cook for a further 10 minutes 
In a small pan on a medium heat slowly warm pepper sauce 
Heat a separate pan on medium heat and cook lightly oiled broccolini, transfer to a bowl and add a squeeze of lemon juice and lightly salt
Using tongs remove beef from oven and place on serving plate adding broclinini and dress beef rib with the sauce and sesame crunch 
Serves 2.
Pair it with Estate Shiraz / Reserve Shiraz

$45.00

House Gnocchi

House Gnocchi with Varacruz sauce
Pre heat a non- stick pan with a little olive oil on a medium heat 
Add gnocchi to pan and colour to desired level, turn pan down slightly 
Add Varacruz sauce warming thru gently
To finish add a knob of butter or a splash of good oil
Pour onto serving plate and garnish with soft herbs and chilli 
Serves 2.
Pair it with Estate Pinot Noir / Reserve Pinot Noir
$24.00

Harrissa carrots

Open pack and place carrot on a tray in pre heated oven (180 degrees)
Cook for 15 minutes or until warmed through
Using tongs remove from oven and dress in a small bowl with Harrissa dressing
On serving bowl, assemble dish with torn shaklish, smoked almonds and radish salad

Serves 2.

Pair it with Sewn Rose

$14.00

Half Hazeldene chicken

Half Hazeldene chicken, potatoes, onions and veloute 
Pre heat oven to 180
Place onions, potatoes on a tray and sprinkle with thyme sprigs
Place the chicken skin side up on the potatoes and bake in the oven for 15 minutes 
Remove from the oven and rest for 5 minutes covered in foil
While chicken is resting warm in a small pan on a low heat the veloute adjusting the consistency with a splash of water or stock if you have it on hand
Remove chicken from oven and transfer to serving plate adding sauce once warmed thru add herbs to finish
Serves 2.
Pair it with Estate Chardonnary / Reserve Chardonnay
$28.00